2 to 3 limes, freshly squeezed (zest one before squeezing)
Zest from one lime
1/2 cup light rum (can also use coconut, dark, or spiced rum)
15 to 20 fresh mint leaves, cut chiffonade style
1 tablespoon sugar
2 teaspoon kosher salt
1 teaspoon fresh black pepper
1/2 cup olive oil
Optional: Top with Grilled Corn Salsa
Mix all the ingredients in a large bowl or baking dish first, then toss the chicken in the mixture, making sure each piece is evenly coated. Cover the dish and refrigerate for 2 to 4 hours. Due to the acid in this recipe, we do not recommend marinating for longer than 4 hours.
When ready, grill the chicken on a hot, clean and lubricated grill. Grill on one side over direct heat for about 5 minutes until grill marks set in. Turn and grill on other side and grill over indirect heat for at least 10 minutes, until fully cooked. Use a meat thermometer to check for doneness at 180’F.
When chicken is done, transfer to plates or serving platter, top with Grilled Corn Salsa and enjoy. Cover and refrigerate leftovers for up to two days.